Ice Cream Cookie Sandwiches

So much better than store bought! I made this last week for Father's Day, I liked it but think I probably rolled the dough out too thick, a thinner cookie would be better.

1 stick margarine (yup, not butter this time)
1 cup brown sugar
2 eggs
1 tsp vanilla
½ cup cocoa powder
2 cups flour
1 tsp. baking powder
¼ tsp salt
Half gallon carton vanilla ice cream (or whatever flavor you prefer)

Cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs and vanilla.

Sift together cocoa, flour, baking powder and salt. Add to margarine mixture. Beat until well combined. Gather dough into a ball and chill at least 1 hour.

On back of sturdy cookie sheet, roll out the dough to ¼ inch thickness. Use a ruler and knife to cut out rectangular pieces. (I just made up a pattern/template by tracing the end of the ice cream carton and then cutting it in half. Spray your template/pattern with Pam and it won’t stick to the dough) Poke a few holes on top or make a pattern with a fork if you want. Go ahead and bake them on the back side of cookie sheet (picking them up again is redundant and again, you’ll get a cleaner shape if you don’t pick them up and transfer them)

Bake at 375 for 8-10 minutes or until set. Cool completely.
Meanwhile cut out rectangle blocks from the ice cream. To do this, peel back carton wrapping and cut ½ inch thick slabs that are roughly the dimensions of your cookies. Return the blocks to the freezer.

Once the cookies have cooled completely, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.